Tortilla Soup With Tomatoes And Smoked Turkey – Bon Appet

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Servings: 6 Difficulty: Advanced
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A hearty, smoky tomato broth loaded with tender vegetables and turkey, topped with crispy tortilla strips
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This comforting Tortilla Soup combines the rich, smoky flavor of turkey breast with a vibrant, blended tomato base. The broth is infused with warm spices like cumin and oregano, then simmered with carrots, celery, bell peppers, and zucchini for a wholesome, vegetable-packed meal. It&# 226;€™s perfect for chilly evenings or when you need something restorative. The dish is finished with crunchy, oven-baked tortilla strips, a fresh cilantro-lemon garnish, and optional cheese and sunflower seeds for added texture and brightness. It’s an easy, crowd-pleasing soup that feels both rustic and refined.

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Tortilla Soup With Tomatoes And Smoked Turkey – Bon Appet

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 137.3

Description

This comforting Tortilla Soup combines the rich, smoky flavor of turkey breast with a vibrant, blended tomato base. The broth is infused with warm spices like cumin and oregano, then simmered with carrots, celery, bell peppers, and zucchini for a wholesome, vegetable-packed meal. It&# 226;€™s perfect for chilly evenings or when you need something restorative. The dish is finished with crunchy, oven-baked tortilla strips, a fresh cilantro-lemon garnish, and optional cheese and sunflower seeds for added texture and brightness. It’s an easy, crowd-pleasing soup that feels both rustic and refined.

Ingredients

Directions

  1. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Add chopped onion and sauté until tender, about 4 minutes.
  3. Add 1 tablespoon minced garlic and sauté for 1 minute until fragrant.
  4. Stir in drained and chopped tomatoes, dried oregano, ground cumin, and crushed red pepper.
  5. Simmer mixture, stirring often, until thickened, about 10 minutes.
  6. Transfer the tomato mixture to a food processor and puree until smooth. Set aside.
  7. Pour canned vegetable broth into the Dutch oven and bring to a simmer over medium heat.
  8. Add sliced carrots, cubed red and yellow bell peppers, and cubed celery. Cook until tender, about 6 minutes.
  9. Add sliced zucchini and cook for 3 minutes.
  10. Stir in the pureed tomato mixture and sliced smoked turkey breast.
  11. Season with salt and pepper to taste. Keep warm.
  12. Preheat oven to 350°F (177°C). Line a large baking sheet with foil and spray with nonstick vegetable oil spray.
  13. Arrange tortilla strips in a single layer on the prepared baking sheet.
  14. Bake until crisp and golden, turning once, about 18 minutes.
  15. In a small bowl, combine fresh cilantro leaves, grated lemon peel, and 2 teaspoons minced garlic.
  16. Ladle hot soup into bowls and serve topped with crispy tortilla strips, cilantro-lemon mixture, grated Monterey Jack cheese, shelled sunflower seeds, and lemon wedges.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 137.3kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 5.2mg1%
Total Carbohydrate 20.6g7%
Dietary Fiber 3.0g12%
Sugars 13.7g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tortilla soup, smoked turkey, tomato soup, vegetable soup, crispy tortillas, comfort food, american cuisine, healthy soup, meal prep, cumin, oregano, cilantro, zucchini, bell pepper, monterey jack, sunflower seeds, lemon zest, bon appetit
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